Guida degli insegnamenti
Syllabus
Partially translatedTradotto parzialmente
Sara RUSCHIONI
Lingua di erogazione: INGLESELessons taught in: ENGLISH
Laurea Magistrale - [AM04] FOOD AND BEVERAGE INNOVATION AND MANAGEMENT Master Degree (2 years) - [AM04] FOOD AND BEVERAGE INNOVATION AND MANAGEMENT
Dipartimento: [040027] Dip.Scienze Agrarie,Alimentari e AmbientaliDepartment: [040027] Dip.Scienze Agrarie,Alimentari e Ambientali
Anno di corsoDegree programme year : 2 - Secondo Semestre
Anno offertaAcademic year: 2019-2020
Anno regolamentoAnno regolamento: 2018-2019
Opzionale
Crediti: 6
Ore di lezioneTeaching hours: 54
TipologiaType: D - A scelta dello studente
Settore disciplinareAcademic discipline: AGR/11 - ENTOMOLOGIA GENERALE E APPLICATA
INGLESE
English
The following topics are propaedeutic to the teaching: basic knowledge of general biology.
The following topics are propaedeutic to the teaching: basic knowledge of general biology.
The course consists of theoretical lectures (2 ECTS, 18 hours) and other activities, including theoretical-practical activities, carried out by students (individually or in small groups), seminars and guided visits at local and national food factories (1 ECTS, 9 hours, in all). An e-learning course is available in parallel with the lectures; this includes the educational material organized in learning units; guidelines and reports on the theoretical-practical activities; self-evaluation tests; interactive forum and other tools; details on guided visits.
* Students who have attended the online course "Edible insects: the more you know, the better they taste" by Eduopen (https://learn.eduopen.org/eduopen/course_details.php?courseid=169) and have been awarded the Certificate of Attendance, will be assigned 1 CFU for the course "Insect products".
The course consists of theoretical lectures (2 ECTS, 18 hours) and other activities, including theoretical-practical activities, carried out by students (individually or in small groups), seminars and guided visits at local and national food factories (1 ECTS, 9 hours, in all). An e-learning course is available in parallel with the lectures; this includes the educational material organized in learning units; guidelines and reports on the theoretical-practical activities; self-evaluation tests; interactive forum and other tools; details on guided visits.
* Students who have attended the online course "Edible insects: the more you know, the better they taste" by Eduopen (https://learn.eduopen.org/eduopen/course_details.php?courseid=169) and have been awarded the Certificate of Attendance, will be assigned 1 CFU for the course "Insect products".
The course enables students to acquire the integrative knowledges about the potential of insects and their products as food and feed.
Capacity to apply Knowledge and Understanding.
Capability of evaluating the potentiality of innovative technologies for the improvement of the insect rearing and the innovative technologies for the improvement of the quality and viability of their products.
Transversal Skills.
Making judgements: ability in the identification of the information to improve the efficiency of the processes and the quality of the final products.
Communications: communication skills, being able to clearly and exhaustively communicate notions, ideas, problems and technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the agro-food supply chain (engineers, biologists, chemists, administrators).
Knowledge and Understanding.
The course enables students to acquire the integrative knowledges about the potential of insects and their products as food and feed.
Capacity to apply Knowledge and Understanding.
Capability of evaluating the potentiality of innovative technologies for the improvement of the insect rearing and the innovative technologies for the improvement of the quality and viability of their products.
Transversal Skills.
Making judgements: ability in the identification of the information to improve the efficiency of the processes and the quality of the final products.
Communications: communication skills, being able to clearly and exhaustively communicate notions, ideas, problems and technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the agro-food supply chain (engineers, biologists, chemists, administrators).
- Honey bees: biology, rearing (1 ECTS)
- Honey bees products (1 ECTS)
- The potential of insects as food and feed, ecosystem services of insects and environmental impact of insect production (1 ECTS)
- Production technology and management: tropical and industrial production systems (1 ECTS)
- Nutritional quality and processing (1 ECTS)
- Marketing and consumer acceptance, legislation (1 ECTS)
- Honey bees: biology, rearing (1 ECTS)
- Honey bees products (1 ECTS)
- The potential of insects as food and feed, ecosystem services of insects and environmental impact of insect production (1 ECTS)
- Production technology and management: tropical and industrial production systems (1 ECTS)
- Nutritional quality and processing (1 ECTS)
- Marketing and consumer acceptance, legislation (1 ECTS)
Written test
Learning Evaluation Criteria.
In order to pass the exam, the student will have to demonstrate: overall understanding of the subjects and appropriate usage of technical terminology.
Learning Measurement Criteria.
In order to obtain the best evaluation, the student will have to demonstrate an in-depth knowledge and understanding of the subjects, as well as fluency in the usage of the technical lexicon
Final Mark Allocation Criteria.
The final mark is attributed in thirtieths. Successful completion of the exam will lead to marks ranging from 18 to 30 with honors.
Learning Evaluation Methods.
Written test
Learning Evaluation Criteria.
In order to pass the exam, the student will have to demonstrate: overall understanding of the subjects and appropriate usage of technical terminology.
Learning Measurement Criteria.
In order to obtain the best evaluation, the student will have to demonstrate an in-depth knowledge and understanding of the subjects, as well as fluency in the usage of the technical lexicon
Final Mark Allocation Criteria.
The final mark is attributed in thirtieths. Successful completion of the exam will lead to marks ranging from 18 to 30 with honors.
• Huis, A. V., & Tomberlin, J. K. (2016). Insects as food and feed: from production to consumption. Insects as food and feed: from production to consumption.
• EDIBLE INSECTS: Future prospects for food and feed security, FAO FORESTRY PAPER, 2013. n. 171
• Huis, A. V., & Tomberlin, J. K. (2016). Insects as food and feed: from production to consumption. Insects as food and feed: from production to consumption.
• EDIBLE INSECTS: Future prospects for food and feed security, FAO FORESTRY PAPER, 2013. n. 171
https://learn.univpm.it/course/view.php?id=7914
https://learn.univpm.it/course/view.php?id=7914
Le informazioni contenute nella presente scheda assumono carattere definitivo solo a partire dall'A.A. di effettiva erogazione dell'insegnamento. Academic year 2019-2020
Università Politecnica delle Marche
P.zza Roma 22, 60121 Ancona
Tel (+39) 071.220.1, Fax (+39) 071.220.2324
P.I. 00382520427